Lao Subs

The Vegetarian's Guide To The World

Forking Off

Lao Subs




  • 1 Crusty Half-Baguette
  • 3 Eggs
  • 2 Tsp Soy Sauce
  • 1 1/2 Tsp White Pepper Powder
  • 1 Finely Diced Garlic Clove
  • 2 Tsp lime Juice
  • Handful of Fresh Spinach
  • 1 Finely Diced Spring Onion
  • A Sprig of Coriander
  • Lettuce
  • Half a Tomato, Sliced
  • Sriracha Chilli Sauce

By the time I got to Laos (that's Laos like 'ow', NOT Laos like Louse - the s is silent) with my buddy Rachel, I'd been living in Thailand for eight months and the only bread you get there is this slightly sweet, completely processed, sliced stuff that more closely resembles squishy beer mats than bread. Now I'm one of those people that thinks pretty much everything tastes better in bread, so imagine my utter delight on seeing every street vender and food place in this ex-French colony weighted down with lovely, steaming, crusty baguettes. The Lao sub is the ultimate breakfast beast; it's just awesome. Sigh.


The main content of it is a South-East-Asian-style omelette , which is not like an omelette you've ever had before, trust me - it's lush.

The perfect view to eat your breakfast sub in front of.

1. So first off, crack your eggs into a bowl and add your soy sauce and pepper. Whisk it till your wrist aches and the mixture is starting to form bubbles.


2. Add your garlic, lime, spring onion and coriander and whisk some more. Put the oil in your pan and make sure it's super-super hot.


3. Pour the mixture into the pan and add the spinach. Use a spatula to lift the edges of the omelette as it cooks and when the bottom starts to brown, flip it. You don't want this sort of omelette to be at all soft and runny.


4. Fold the omelette into the roll and add lettuce, tomato and sriracha hot sauce. You can use a different kind of chilli sauce if you can't find Sriracha or you find it too hot.


5. Get a room.